I’ve always preferred goose to any other poultry including chicken. It makes even more sense to cook goose given the fact that over the last few years, it has been accepted that goose fat makes the best roast potatoes (or tatties as we call them in Scotland!). This stuffing recipe is wonderful, and the price of a medium sized free range goose doesn’t cost an arm and a leg (or should that be ‘wing and a leg’). A really informative recipe. Thankyou.